Friday, July 20, 2012

Panner Chettinad

 This recipe I read in a book . It  is easy to make. It tastes different from other panner recipes. As the masalas are freshly ground , it gives a unique taste to the dish.
 Panner ( Indian cottage cheese ) is good source of protein and rich source of calcium.
Requirements :
Panner  - 200 g
Onion – 1
Tomato – 2
Ginger garlic paste – 2tsp
Turmeric powder – ½ tsp
Butter / oil – 1 tbs
To grind :
Red chilly -  6
Coriander seeds ( dhania ) – 2 tbs
Fennel seeds – 1 tsp
Cloves -  3
Cinnamon – 1’’ piece
Pepper corns – 6
Poppy seeds – 1 tsp
Grated coconut – 4 tbs
Cashew nuts – 5

Method :
 Heat a pan and dry roast all the ingredients in to grind . grind into a fine paste.
 Heat butter , add bay leaf ,  onion, ginger garlic paste and sauté well till translucent.
Add chopped tomatoes and sauté well till they are fully mashed.
Add the grounded masala and sauté well till the raw smell leaves.
Add turmeric powder and a cup of water and allow boiling.
Add required salt and cubed panner.
Allow to cook for few minutes.
Garnish with curry leaves.
Serve with roti / rice.
Notes :
Tomato puree can be used instead of tomato.
Panner can be deep fried and added to gravy.